6 eggs
1 c. oil
2 c. sifted flour
3 tsp. salt
3 lbs. flanken (stew meat with bones)
6 potatoes, peeled and cut in half
1/2 tsp. pepper
2 tsp. paprika
1/2 tsp. garlic powder

Beat eggs, oil, flour, and 1 teaspoon salt together. Form into a flat mound and place in the center of a Dutch oven or baking dish. Place the meat on one side of the dough and arrange the potatoes around it. Sprinkle with pepper, paprika, garlic powder, and remaining salt. Add enough boiling water to cover all the ingredients. Cover tightly and bake in a 250 degree oven over 24 hours or in a 350 degree oven for 4-5 hours. Slice the meat; cut the crust and serve with the potatoes. Serves 6-8.

Note: Religious Jewish people are not permitted to cook on the Sabbath which starts at sundown Friday evening and ends after sundown Saturday. Therefore, dishes such as the one above was created so that hot foods could be enjoyed. Many variations exist, but it is more typical to include beans.